How do you bitter to 20 IBU your yeast starter? The acid alpha of the hops won't be released much at room temperature.
I didn't rehydrate my yeast(34/70) once and the beer came out really great. I think with most things in brewing, it depends on several other factors or is just a myth.
Using yeast starters, I've used a 1 year old yeast and it turned out great. I only had one yeast go bad over time.
Finally I found what I was looking for in a no nonsense explanation, thank you very much!
I always collect some yeast after fermentation in a jar and then I end up not using it because I'm too afraid something might have gone wrong with it. So this gave me atleast some more confidence to try it out. Good video, thx!
Yo Dudeski, very good video...!
Hi Ben, thanks again for another great vid. My only question is how much yeast do I need to collect from the 'trube' at the bottom on my fermentor? I have just started using my first liquid yeast, and not sure how much to collect and store. Also, do i need to make a yeast starter with 'this yeast' collected from the fermentor, or just straight pitch it into my new beer. Most likely will not be on the same day, but within a couple of days once collected the yeast. Cheers from NZ!
see you in the next video
Awesome video. For 19L worth how much yeast we should pitch ? would 1 small jar be enough ? thanks
Very helpful. Thank you.
It is TERRIBLE you drink, promote and glorify alcohol! Alcohol is a drug! Just because it's legal doesn't make it right! Oh this makes me so mad! I have ranted against alcohol for 15 years, writing thousands of comments, tons of blogs, even a BOOK about why we shouldn't use alcohol! Haven't you read a thing I have written? Here I type my fingers to the bone for 15 years, thinking I've made a difference in the world, and then I come to YT and find stupid videos like this, and you get tons of thumbs up! IT'S SO FRUSTRATING. This makes me realize I need to speak up even MORE against alcohol, because obviously you guys haven't read anything I've written!
These guide lines seem to promote using extra pure pitch starters even if you use a starter. If I make a 2 liter starter for 10 gallons I'm not going to want to open more yeast.
I'm brewing a 1.052 OG Saison with a 1.6 liter starter and 1 pure pitch. I'm using (2) 5 gal fermenting vessels. So how should I distribute the above and is it enough. I'm thinking 1 liter to one 5 gal and .6 L + pure pitch to the other. Any suggestions- keep in mind I can add more yeast in the secondary to get the final gravity down.
Great Video! Is it still okay to reuse yeast without washing if you've got some dry hop pellet particles in there? I love the idea of reusing without washing and the risk of contamination seems like a very good argument against washing. Thanks!
Great information. Thanks for sharing:)
I've had lots of luck reusing yeast. In october 2016 I used the same package of yeast to make three different beers (one at a time), then I stored it in a fridge for three months in a santized air tight jar from IKEA. I pitched it into an APA two weeks ago, and it's worked like a charm even without a yeast starter. :)
So with oxygenation, I use a GrainFather and I put the hose from the chiller so sits right on the fermenter rim with the lid on top to hold it in place. There's only a slow flow and the wort falls all the way to he bottom and a huge amount of foam is generated. Pitching a nice WYeast starter straight into that get me some action after about 6-12 hours. Is that process likely to be generating enough aeration ?
One thing I'm lost on whne it comes to re-using yeast...how do you know if you have enough yeast for a batch? Using Beersmith and specifying WYeast 1056 for a Double it says I need 390 billion cells and doing a 2L yeast starter from a single pack will give me this. But after washing, you don't really know how much there is so how do you know how much of a starter to create?
What I learn is that oxygenate the starter wort promote cell growth and that I like your videos
Your channel is a nice discovery! A question though. The recipe am using (theelectricbrewery's ESB) says to use 4 vials of yeast!
Somewhere I read that instead of pitching 4 vials into the full brew length, you can pitch 1 vial into something like 1/4 of the brew length, then a day or whatever later, add the rest of the wert to the fermenter. Have you seen this, and do you fancy commenting or elaborating on this method of in effect using a portion of the brew as a massive starter and saving 75% on yeast costs.